Description
This Short Rib Ragu is a rich and hearty Italian-inspired dish featuring tender, slow-simmered beef short ribs in a savory tomato and red wine sauce. Perfectly paired with thick pasta like pappardelle or tagliatelle, this comforting ragu transforms simple ingredients into a gourmet meal that’s ideal for cozy dinners and special occasions.
Ingredients
Scale
Meat
- 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes
Vegetables and Aromatics
- 1 cup White onion – Finely diced
- ½ cup Celery – Finely diced
- ½ cup Carrot – Finely diced
- 4 Garlic cloves – Finely minced
Liquids and Sauces
- 2 tablespoons Light olive oil (or vegetable or avocado oil)
- 1 cup Red wine
- 1 cup Broth – Beef or chicken
- 1 ¾ cup Crushed tomatoes – 14oz can
- 2 tablespoons Sherry or red wine vinegar
Seasonings and Herbs
- Kosher salt
- Fresh cracked pepper
- 2 tablespoons Tomato paste
- Herb Bundle – Rosemary, thyme, parsley stems
- 2 Bay leaves
Pasta and Garnish
- 1 lb Pasta – Tagliatelle or pappardelle
- Chopped parsley for garnish
- Grated Parmigiano Reggiano for garnish
Instructions
- Season the Short Ribs: Generously season the beef short ribs on all sides with kosher salt to enhance their natural flavors.
- Sear the Short Ribs: Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Add the short ribs in batches so as not to overcrowd the pot. Sear the ribs on all sides until browned, then transfer them to a plate. If excess grease accumulates, remove all but 2 tablespoons from the pot.
- Sauté Vegetables: Add finely diced onion, celery, carrot, and minced garlic to the same pot. Sauté over medium-high heat for 3-4 minutes until the onion softens and the vegetables are fragrant.
- Add Tomato Paste and Seasoning: Stir in 2 tablespoons of tomato paste, 1 teaspoon kosher salt, and ½ teaspoon fresh cracked pepper. Continue sautéing for another 2-3 minutes to deepen the flavors.
- Deglaze with Red Wine: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen and incorporate any browned bits into the sauce.
- Simmer the Ragu: Return the seared short ribs to the pot and add the broth and crushed tomatoes. Add the herb bundle and bay leaves. Bring the mixture to a low simmer, cover the pot with the lid slightly ajar to allow steam to escape, and cook for 2 to 2½ hours. Check occasionally and add broth or water if the sauce reduces too much. Reduce heat if necessary to maintain a gentle simmer.
- Check for Tenderness and Shred Meat: When the ribs are fork-tender and falling apart, remove the bay leaves and herb bundle and discard. If using boneless ribs, shred the meat directly in the pot using two forks or tongs. For bone-in ribs, carefully remove bones before shredding the meat and discard cartilage if desired.
- Adjust Seasoning and Finish Sauce: Taste the ragu and adjust salt and pepper as needed. Stir in the sherry or red wine vinegar for brightness. If the sauce is too thin, continue simmering uncovered for an additional 15-30 minutes to thicken.
- Cook Pasta and Serve: Cook your chosen pasta (pappardelle or tagliatelle) according to package instructions. Serve the ragu over the pasta, garnished generously with chopped parsley and grated Parmigiano Reggiano.
Notes
- Refer to the step-by-step photos on the blog post to guide you through the cooking process visually.
- Deboned short ribs cut English style into cubes are favored for convenience, but bone-in short ribs impart richer flavor.
- Stewing beef cubes can be used as a more budget-friendly option without compromising taste much.
- This ragu is versatile: enjoy it with pasta, creamy polenta, as ravioli filling, in lasagna layers, as a side for roasted vegetables, or even over hummus.
- Recommended pasta shapes are thick and hearty such as pappardelle, tagliatelle, orecchiette, rigatoni, or cavatelli to hold the robust sauce well.
Nutrition
- Serving Size: 1 cup ragu with pasta (~250g)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 120 mg
